Make light, airy, and thick classic American pancakes from scratch. This simple recipe uses buttermilk for the perfect texture every time you cook breakfast.
Author:ariathompson
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:About 12 pancakes 1x
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons granulated sugar
2 cups buttermilk
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Butter or oil for the griddle
Instructions
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This step helps create light and airy pancakes.
In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps in the batter are fine and help keep your pancakes fluffy.
Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter or oil. The griddle is ready when a drop of water sizzles immediately.
Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set.
Flip the pancakes and cook for another 1 to 2 minutes, until golden brown on the bottom and cooked through.
Serve immediately with your favorite toppings for a perfect stack of pancakes.
Notes
For extra thick pancakes, let the finished batter rest for 5 minutes before cooking.
To achieve the fluffiest pancakes ever, separate the eggs. Whisk the yolks into the buttermilk mixture, and then gently fold the stiffly beaten egg whites into the batter right before cooking.
Use medium heat. If the heat is too high, the outside will burn before the inside cooks, resulting in flat pancakes.